The U.S. Food and Drug Administration (FDA) has proposed a significant revision to its standards for pasteurized orange juice, aiming to reduce the minimum required sugar content from 10.5% to 10% Brix. This adjustment is intended to help U.S. citrus growers, who have faced challenges due to climate change and citrus greening disease, which have lowered the natural sugar levels in Florida oranges. The proposed change, announced on August 6, aligns with the current sugar levels found in American oranges and would result in a slight reduction of about 1 gram of sugar per 8-ounce serving. The FDA estimates this move could reduce the industry’s reliance on imported juice, often from Mexico and Brazil, thereby saving growers an estimated $50 million annually. Industry representatives, including the Florida Citrus Processors Association and Florida Citrus Mutual, supported the update, highlighting the need for modernized standards that reflect current agricultural conditions without compromising food safety or transparency.
Uncle Matt’s Organic, a Florida-based juice producer, will not be lowering its Brix levels, as its product contains no added sugar and naturally maintains a Brix level consistently above 11.8. However, the company supports the FDA’s proposal, stating that it will enable struggling growers to market their fruit more effectively without compromising transparency or food safety. The change is part of a broader FDA initiative to review and update over 250 Standards of Identity (SOIs), which define the composition and production methods for various foods. The FDA emphasized that its goal is to ensure regulations are science-based, relevant, and responsive to today’s food supply and consumer needs.
Public comments on the proposed rule are open until November 4, with the FDA also seeking feedback on whether to further lower the Brix level. Shannon Shepp, executive director of the Florida Department of Citrus, noted that the industry is not advocating for the removal of standards but rather for updates that reflect current growing conditions. She emphasized the importance of maintaining honesty in labeling to ensure consumers know exactly what they are purchasing. Food scientist Bryan Quoc Le, author of